These crispy salmon patties are a delightful twist on a classic dish, perfect for a quick and satisfying meal.
Drain the canned salmon and transfer it to a mixing bowl.
Ensure to remove any large bones from the canned salmon for a smoother texture.
Finely chop the onion and add it to the bowl with the salmon.
Use a small onion for a balanced flavor that doesn't overpower the salmon.
Mix in the mayonnaise, lemon zest, salt, and black pepper until well combined.
Adjust the seasoning to taste, adding more lemon zest for extra zing.
Shape the mixture into small patties, about the size of your palm.
Chill the patties in the fridge for 15 minutes to help them firm up.
Coat each patty in the panko breadcrumbs, ensuring an even layer.
Press the breadcrumbs gently onto the patties for better adherence.
Heat the vegetable oil in a skillet over medium heat.
Ensure the oil is hot enough before adding the patties to achieve a crispy crust.
Cook the patties in the skillet for 3-4 minutes on each side, until golden brown.
Avoid overcrowding the skillet to ensure even cooking.
Serve the patties warm with your choice of sides or dipping sauce.
Garnish with fresh parsley or a wedge of lemon for a vibrant presentation.
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